Liz Parker

Improving food safety and sanitation through facility layout and design

Streamlining sanitation needs from the start will improve food safety and cleaning efficiency

February 20, 2020

Sanitary facility design is very important for snack and bakery companies, especially those with legacy facilities. Facility design can help streamline the effectiveness and efficiency of regular sanitary procedures, as well.

Foreign material detection and product inspection

Liz Parker

February 14, 2020

Foreign material detection is very important in food safety—if a piece of metal or something similar is missed during inspection, for example, it could make its way into consumers’ homes, thus leading to a recall.

Sanitary facility and equipment design

Liz Parker

January 31, 2020

Sanitary facility design is very important for companies, especially those with legacy facilities.

Allergen control and training for snack and bakery production

Companies rise to the challenge of allergen control

Liz Parker

January 21, 2020

In every level of snack and bakery production, allergen control is of utmost importance. Training operations staff on best practices is vital, and systems to keep personnel continually on track are also essential.

Cannabis edibles and beverages packaging for maximum consumer safety

Liz Parker

January 17, 2020

With cannabis becoming legal in more states, consumer safety is of the utmost importance.

Sanitation and cleaning best practices

Liz Parker

January 3, 2020

Sanitation and cleaning are essential in any food facility.

Preventing pests in food handling, packing, processing and storage facilities

Liz Parker

December 13, 2019

Pest prevention is an important part of food safety.

An update on integrating blockchain from farm to fork

Liz Parker

November 27, 2019

“Farm to fork” is not a new industry term, but it’s been gaining popularity lately.

Hitting FSMA benchmarks in warehousing and distribution networks

Liz Parker

November 15, 2019

The Food Safety Modernization Act, (FSMA) represents the most significant overhaul of U.S. food safety regulations in over 70 years, says Purnendu Vasavada, professor emeritus, University of Wisconsin-River Falls.